From: Cooking With Green Tea, by Ying Chang Compestine
Changes I made noted in bold.
40 square wonton wrappers (I used 24)
40 large thick carrot rounds (about 2 thick carrots)
6 bags green tea
You can make your own dipping sauce, but I used low sodium soy sauce and wasabi.
Filling:
2 teaspoons canola oil
1 tablespoon minced ginger root
1 cup minced leeks
3/4 pounds extra-lean ground pork (I used 3/4 pounds finely chopped shrimp)
1 tablespoon rice wine (I used mirin)
1/4 teaspoon pepper
Dash of salt ( I didn't use any)
To make the filling:
Heat the oil in a small skillet over medium-high heat. Add the ginger and saute' until lightly browned, about 1 minute. Add the leeks and saute' until softened, about 2 minutes.
Combine leeks and ginger with the remaining ingredients in a large bowl and mix well.
To make the dumplings:
Around the area where you will be folding the dumplings place a small bowl of cold water, the wonton wrappers, the filling, and the steamer*. Keep the wontons covered with a damp paper towel. Arrange the carrots on the steamer.
Dip all four edges of the wonton into the cold water. Recipe says to fill one at a time in the palm of your hand. I did six at a time... by laying them on a clean chopping mat. Then place a heaping teaspoon of the filling in the center. Fold up two diagonal corners. Then fold the other two corners and pinch tightly together. Here it would be nice if I could show you the diagram in the cookbook... I'll figure this out eventually! Leave a little space between the dumplings.
In a large pot (I used a Dutch Oven) bring enough water to a boil to come to the bottom of the steamer. You want to make sure that the water doesn't touch the dumplings. When the water comes to a boil, add the six tea bags.
*The recipe says to place the dumplings over the boiling water. I used two stainless steel steamers so I wouldn't burn my fingers off. It would probably be better to have a bamboo steamer, but I don't so my stainless steel had to do!
The dumplings were delicious. I will definitely do it again.
If you have questions, please don't hesitate to ask.
